A classic molasses cookie gets a little extra zing, from extra spice and a chocolate dip!
My recipe for these chewy molasses cookies is an old family one (thank you, Great-Great-Aunt Lizzie) with a couple of updates.
To the basic recipe I add a dash of chili powder to the spice blend in the dough for just a hint of heat that plays so nicely with the other spices.
Once baked the cookies get a little dip in melted chocolate. And over that chocolate a sprinkling of minced, candied ginger slices.
The minced candied ginger give the cookies a sharp burst of spicy, ginger flavor. These molasses cookies are thin and chewy, and are wonderful with the chocolate dunk. I’m pretty sure Aunt Lizzie would approve!
A classic and delicious molasses cookie gets a little extra zing, with a chocolate dip and spicy bits of ginger!
- 2/3 cup butter, unsalted
- 2 cups dark brown sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour, unbleached
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 12 ounces semi-sweet chocolate
- 2 teaspoons vegetable shortening
- 1 ounce crystallized ginger pieces
Preheat oven to 350° F. Line a large baking sheet with parchment paper.
Cream together the butter and brown sugar in the bowl of a stand mixer (or in a large bowl with a hand mixer) for 5 minutes. Beat in the eggs one at a time. Add the molasses to the bowl and mix everything together well.
In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, chili powder and salt. Add the dry ingredients to the bowl in 2 or 3 additions, alternating with the buttermilk.
Use a small cookie dough scoop (2 teaspoons size) to place dollops of cookie dough on the prepared baking sheet: the cookies spread to be about 2-3/4 inch in diameter, so give plenty of space between each cookie. I recommend 3 by 3.
- Bake the cookies for about 15 minutes, until the edges are just set. Transfer them immediately to a cooking rack.
While the cookies are baking, mince the crystallized ginger using a very sharp knife to do this. The ginger will be sticky, but the mincing will go just fine if you take your time: slice the pieces of ginger into long strips and then cut them crosswise into tiny pieces. Separate and spread the tiny pieces over a cutting board and allow them to sit until it's time to use them.
While the cookies cool, melt the chocolate: heat the chocolate chips and 2 teaspoons of vegetable shortening in the top of a double-boiler, or in a heat-proof bowl set over (but not touching) a pan of simmering water. Heat and stir the chocolate and shortening until it is melted and smooth.
Cover a few cooling racks with wax paper or parchment paper. Dunk one edge of each cookie into the melted chocolate and lay them on the wax paper. Add a few bits of minced ginger to the still-wet chocolate. Allow the cookies to sit until the chocolate has cooled and set, about 30-40 minutes.
Makes 72 cookies. Once completely set, store the cookies in an airtight container for up to one week.
I add vegetable shortening to the chocolate to help thin it a little. If you'd rather omit the shortening, the chocolate will still melt fine on its own, but it will be thicker when dipping the cookies. You may possibly need to melt a little extra chocolate to have enough for all the cookies.
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